Food, Photography and Bons Mots
OK. OK. It’s another damn Banana Bread recipe. In my defense, this is a Banana Bread recipe with a new twist: tahini. No. Really. Tahini? In Banana Bread? Wow! Who’d a thunk it? Tahini is a paste made from toasted ground hulled sesame seeds. You’ve…
What is the world’s largest edible bean? Look that question up on the Internet and you are in for a trip down the rabbit hole. There is a Guinness record for the World’s Tallest Bean plant. (46.3 feet/2003.) There is a record for “The…
Koolsla?
Koolsla is Dutch for what most Americans call coleslaw–cabbage salad. Dutch settlers in New York introduced koolsla to the American table in the 17th and 18th centuries.
This Mango Slaw recipe, with its sweet lime dressing, is a delight. It works with barbecue or as a side dish with just about any meal. It’s absolutely beautiful on your table, too.
Unlike most of us, coleslaw doesn’t improve with age. So, shred your cabbage, dress it with the lime dressing, chill it for about an hour and then enjoy it in all its crunchy goodness.
This recipe is adapted from one by Millie Peartree that appeared in the NY Times. Here is the link: Mango Slaw.
Here’s a little history… People have been enjoying asparagus for a very long time. Archaeologists excavated evidence of 3000-year-old asparagus on pottery at the Pyramid of Sakkara in Egypt. Apparently, Nefertiti loved the stuff and had the little stalks offered up to the…
He was orphaned during the Ethiopian Civil War of the 1970s. Adopted by a Swedish family, he grew up in Gothenburg, Sweden, where he credits his grandmother, Helga, for his love of cooking. Trained in the culinary arts in Sweden, Austria, France and Switzerland, he…
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Tomato Galette With Honeyed Goat Cheese, Caramelized Shallots and Fresh Thyme recipe you won’t want to miss…again.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
Here is the link: Tomato Galette.
In the world of binges, a cookie binge isn’t such a bad thing. So…here is another cookie recipe close on the heels of the oatmeal cookie recipe (here) posted a couple of weeks ago. That oatmeal cookie comes together with a mix of traditional ingredients.…
Want to diversify your homemade bread baking game? This Persian flat bread is just the ticket. It’s called Nan-e Barbari and it is delicious. This recipe is adapted from one that is regularly featured at The Hot Bread Kitchen in East Harlem in New York…
I gifted a few of these Rum-Raisin-Oatmeal Cookies to my neighbors. My neighbor confessed that her husband ate two of the cookies after breakfast as a “breakfast dessert.”
No harm in that. Right? The cookies are oatmeal cookies, after all, and oatmeal is a respectable breakfast food. The way I see it, most breakfast cereals are just deconstructed cookies anyway. (I rest my case! Eat a cookie.)
Whenever you eat them, these are very good Rum-Raisin Oatmeal cookies by any standard. The raisins, after a good soak in rum, are soft and taste almost caramelized in the baked cookie. This cookie recipe is adapted from one that appears in the cookie cookbook, 100 Cookies by Sarah Kieffer. The wafer-thin cookies are the result of Kieffer’s unique “pan banging method” of cookie baking: As the cookies bake in your oven, you lift the tray and let it crash onto the oven shelf several times. Sounds strange, but it works! Kinda cathartic, too!
You’ll be “happy as Larry,” as the old Australian idiom goes, to add this cookie to your repertoire.
Every month, Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Pasta Alla Vecchia Bettola recipe you won’t want to miss…again. Want to dive deeper into our recipe archive? Just click one of the categories at the top…
